Recipe: Coconut Chia Pudding with Hibiscus Rhubarb Compote

Combine 1 can full-fat coconut milk with 1/4 cup chia seeds and a splash of vanilla extract. Cover and chill for at least 2 hours or overnight.

In a saucepan, gently cook 1/2 lb rhubarb with 1/4-1/2c sugar (to taste) and 1/2 cup very strong hibiscus tea (made by steeping at least a half cup of hibiscus flowers with a full half cup of boiling water; let steep for 5-10 minutes and strain into rhubarb).

Top chia pudding with fruit compote and sprinkle with toasted coconut (if desired).

Weird tip: I actually eat hibiscus flowers after they're steeped. They have a weird seaweed texture that I dig.